{"id":1792,"date":"2010-09-11T19:45:25","date_gmt":"2010-09-11T11:45:25","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1792"},"modified":"2010-09-27T11:29:24","modified_gmt":"2010-09-27T03:29:24","slug":"mandarin-almond-cake","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/mandarin-almond-cake\/","title":{"rendered":"Mandarin almond cake"},"content":{"rendered":"

\"\"<\/a>\u00a0<\/p>\n

Recently I wrote about the generosity of a friend who gave me some mandarins from his orchard and that I decided to make mandarin muffins<\/a>\u00a0to take to the office and share with others.\u00a0\u00a0On the day I chose to make them I needed a recipe that was quick and easy because I was extremely short on time.\u00a0 However, I had discovered a delicious recipe for a cake that also showcased this fabulous fruit and knew that I would have to make it one day.<\/p>\n

This particular recipe meant boiling the fruit for two hours so I knew that the weekend would be the time to make it as I planned to have a substantial amount of time in my kitchen so I could keep an eye on them.\u00a0 After that task was done, I think this could possibly be the easiest cake I have ever made.\u00a0\u00a0<\/p>\n

mandarin almond cake\u00a0(recipe\u00a0from\u00a0“bills food” by Bill Granger)
\nmakes one 24 cm cake, serves 10 – 12<\/span><\/p>\n

Ingredients<\/span>
\n3 mandarins\u00a0
\n250g (1 cup) caster sugar\u00a0
\n6 eggs\u00a0\u00a0\u00a0
\n230g (2 cups) ground almonds\u00a0
\nto serve<\/em>\u00a0
\n60g (\u00bc cup) caster sugar
\nzest of 2 oranges\u00a0<\/p>\n

Preparation
\n<\/span>Put the mandarins in a medium saucepan and cover with water. Bring to the boil and simmer for 2 hours, adding water when necessary to keep the mandarins covered at all times.<\/p>\n

Preheat the oven to 160\u00b0C (325\u00b0F\/Gas 3).\u00a0 Grease a\u00a024 cm (9 inch) springform cake tin well.<\/p>\n

Drain the mandarins and cool to room temperature.\u00a0 Once cooled, split them open with your hands and remove any seeds.\u00a0 Puree the mandarins, including the skins, in a food processor. \u00a0Add the sugar and eggs and mix together until combined. \u00a0Add the ground almonds to the mandarin pur\u00e9e and stir thoroughly.<\/p>\n

Pour the mixture into prepared tin and bake for 1 hour 10 minutes, or until the cake looks set in the middle, springs back when touched and comes away from the edges. \u00a0Remove from the oven and allow to cool in the tin.<\/p>\n

While the cake is cooling, put the extra sugar in a saucepan with 60 ml (\u00bc cup) of water over a low heat and stir until the sugar dissolves.\u00a0 Add the orange zest and boil the mixture until it just starts to caramelise.\u00a0 Lift the zest out with a fork and cool it on a plate.<\/p>\n

Serve the cake with caramelised citrus zest and\u00a0a sprinkling of icing sugar.<\/p>\n

My tips\/alterations:<\/span>\u00a0\u00a0*If you have a food processor or blender this is one of the simplest cake recipes that you can make.\u00a0 *The limited ingredients mean that this cake is gluten-free, wheat-free and diary-free so great for those with allergies to those ingredients.\u00a0 You can make this in a smaller or larger pan it will just affect the height of the cake and possibly the cooking time.\u00a0<\/a><\/a>\u00a0*I used a fan-forced oven and found that the cake browned a lot more than was shown in the picture in the cookbook.\u00a0 Use whatever temperature you think will suit your oven and cover the cake with foil in the latter stages of cooking to avoid over browning.<\/p>\n

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ease: 9.5\/10.<\/strong>\u00a0\u00a0This is one of the simplest cake methods you will find.\u00a0
\nprep time:<\/strong>\u00a010mins.\u00a0<\/strong>\u00a0<\/strong>
\ncooking time: 120mins <\/strong>for fruit + 70mins <\/strong>for cake.
\ntotal: 3 hours 20mins,<\/strong> most of which is unattended.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

taste: 9\/10.<\/strong>\u00a0\u00a0This was definitely a hit.\u00a0 It was a very moist cake and the flavour of the almonds came through beautifully.\u00a0 The bitterness of the mandarins was balanced\u00a0by the sweetness of the cake and the syrup from the oranges that I decided to pour over the cake when serving.<\/p>\n

When I took this to work, my friend\u00a0who was kind enough to provide me with the mandarins\u00a0rated it 9.5\/10 and told\u00a0me that the only reason it didn’t get a 10 was because he\u00a0didn’t have any double cream or orange zest to put on top.\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

would I make it again:\u00a0\u00a0I already have!<\/strong>\u00a0 I just substituted the mandarins with oranges.
\n<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

Recently I wrote about the generosity of a friend who gave me some mandarins from his orchard and that I decided to make mandarin muffins to take to the office and share with others. On the day I chose to make them I needed a recipe that was quick and easy […]<\/p>\n","protected":false},"author":2,"featured_media":1822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,79,57,81,31,28,48,35,29,27],"tags":[6,12,127,4,104,101,119,107,102,100],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1792"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1792"}],"version-history":[{"count":23,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1792\/revisions"}],"predecessor-version":[{"id":1835,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1792\/revisions\/1835"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/1822"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}